For Veggie Lovers...

Having vegetarian does not mean you're stuck with salads, three-veg steamed to death and fifty ways to cook potatoes. Here are my favourite fuss-free vegetarian recipes that can be made any day of the week. So enjoy, experiment and eat, eat, eat.
Warning: Be aware of chillies on the menu...

Saturday, July 21, 2012

I am not a tech-head, that’s a prelude to explaining my
delight at finding an entire website dedicated to asparagus. (I can just
imagine my sister’s face now – that same expression she had when I asked her
what Pinterest was. Anyway she was the one who bought the asparagus and left
me to find out a way to cook it). So here’s a dish that turned out surprisingly
well on the first try. I’ve given the adapted version. The original recipe is
called ‘Sesame Asparagus’ and can be found at www.asparagusrecipes.net

What I used:

½ tablespoon olive
oil and ½ tablespoon sesame oil

1 ½ cups sliced asparagus

1 tablespoon sesame seeds

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

½ small red onion, chopped, more or less a tablespoon

½ cup green beans, frozen

½ cup chopped red bell pepper

1 tablespoon lemon juice

1 tablespoon soy sauce

¼-½ teaspoon salt or to taste

What I did:

1. Heated oils in pan (used a mix of oils instead of sesame oil alone as the latter heats too quickly). When hot, added ginger, garlic and
red onion. Fried for a few seconds, before adding asparagus, green beans (still
frozen) and sesame seeds. Stir fried until beans lost their frozen texture.
Then added red pepper; cooked for a few more minutes before adding soy sauce
and salt. Stirred through until well-coated and it’s done.

Having a
week off in winter is perfect weather to stay indoors, pop Vitamin D pills and
trawl the internet for recipes. (Yes, I’m living the high life…). This carrot
soup came from a site dedicated to carrots and was promoted as healthy,
despite having heavy cream and butter. As I didn’t think half a kilo of carrots
was enough to counteract all that fat, here’s my attempt to make this ‘Creamy Carrot Soup’ a bit more ‘healthy’.
Also the original recipe had ginger, but I prefer garlic with rosemary so made
that substitution as well. If you’d like to see the original version, go towww.carrotrecipes.net.

Heated oil, added onions and fried until golden brown. Next
added carrots, potatoes, chopped rosemary and garlic. Stir-fried for a few
minutes, then added stock. Covered and cooked until vegetables are tender,
about half an hour.

Turned off heat; added yoghurt, milk, salt and pepper.
The yoghurt curdled (aargh!) but pureeing the mixture solved the problem
(phew!) and the soup was creamy, ‘healthy’ and yum-licious.

Sunday, June 10, 2012

Over the week, I
experimented with one of my not-so-favourite herbs: mint. I like mint in tea and
chocolate but not so much in anything else. Until now. This dish is called
Paraati Chana in Madhur Jaffrey’s World Vegetarian and I am now a mint convert and
this recipe has now become my favourite preparation for chickpeas.

What
you’ll need:

* 1 ½ cups dried chickpeas, soaked overnight

* ¾ cup chana dal or yellow split peas,
washed and drained

* 1 tablespoon finely chopped garlic

* 1 tablespoon finely chopped ginger

* 3 hot green chillies, finely chopped
(didn’t have any, so left out and it still tasted good)

* 1 cup mint leaves

* ¼
cup oil

* 2 medium onions (used both red and brown),
sliced

* 400g can diced tomatoes (the original
recipe calls for 500g ripe tomatoes, peeled and chopped, but they don’t sell
500g tins of tomato at the local supermarket and I hate using 100g of a
separate can!)

* 2 ½ teaspoons salt

* 1 ½ teaspoons ground coriander

* 1 ½ teaspoons ground cumin

* ½ teaspoon garam masala

* 3 tablespoons thick tamarind paste or
fresh lemon juice to taste (used tamarind paste which is a product of Sri Lanka
and sold at the Pakenham Sri Lanka food and grocery store)

What
to do:

In a large pot, add pre-soaked and drained
chickpeas and 7 cups of water. Bring to boil. Cover and simmer for an hour. Add
split peas, cover and simmer for 1½ to 2 hours or until chick peas and dal is
tender. Set aside.

Blend garlic, ginger, green chillies (if
available) and mint leaves. The original recipe recommends adding 6-8
tablespoons of water to puree the mixture, but I left out the water and ended
up with a chunkier alternative.

Heat oil in a pan, brown sliced
onions. Add tomatoes until reduced and
the gravy turns oily at the edges. Add mint paste, stir through for a few
minutes, then add pan mixture to chickpea pot, along with salt, coriander
powder, cumin, garam masala and tamarind paste. Mix well. Cover and simmer for
half an hour.

My dad really likes this dish but I
ignore the friendly hints and don’t make
it often because of the amount of oil used. 'Absence does make the heart grow
fonder' but maybe making this dish once a year, in the middle of winter is a bit too
harsh. Well here’s more or less the original recipe from Madhur Jaffrey’s World Vegetarian…

What
you’ll need:

*1/4 cup oil

*Generous pinch of asafetida (this is not a
Sri Lankan household must, so I always substitute 1-2 teaspoons chopped garlic)

Heat oil in wok or similar pan over medium
heat. Add asafetida (if using) or add mustard seeds and dhal. When mustard
seeds start popping, add fenugreek seeds and red chillies. Fry until dhal is
reddened and chillies darken, then add curry leaves and chopped garlic,
followed by the shredded cabbage. Add salt. Stir through. Cover and let cabbage
wilt in it’s own steam, then taste for salt. Fry for a few minutes uncovered
(to get rid of any excess moisture) and serve.

Warning: This is not a low fat soup, but
it’s delicious and perfect for cold, rainy winter days like today (in the southern hemisphere). It’s also
super easy to make - which is what I like. So here's the adapted version from the Sensational Vegetable Recipes by Bay Books.

What
you’ll need:

*2 potatoes (used medium-sized)

*1 medium fennel bulb (had a rather large
one)

*60g butter (added half that with a couple
of tablespoons of oil)

*500ml (2 cups) stock - added an extra cup
of vegetable stock to make the soup less thick

*125g cream cheese

*1 tablespoon fresh chives, chopped (didn’t
use)

*1 tablespoon lemon juice (haven’t used)

*Pepper to taste

*Salt if needed (usually don’t)

My variation: 2-3 raw garlic cloves

What
to do:

Fennel bulb

The recipe calls for chopped fennel bulb to
be cooked in melted butter over low heat. I lightly brown the potatoes in
butter and oil, then add sliced fennel into the pan over the potatoes, cover
and cook for 10-15 minutes. Then add stock, bring to a boil, cover and simmer
until vegetables are cooked. Leave to cool a bit . Then add cream cheese and
raw garlic and blend until smooth. And it’s good to go.

Sunday, June 3, 2012

Found this recipe several years ago, when I
was looking for something to make with sweet potato that was soupy without
actually being a soup. What attracted me to this dish was the use of almond
meal in the curry, and it always turns out good even with a bit of tweaking
here and there. The untweaked version is by Nick Nairn and can be found in the Ready
Steady Cook book published by BBC Books in 2003. Got the book on
sale at the Pakenham book shop, which sadly is no more.

What
you’ll need:

*500g sweet potato, peeled and cut into
chunks

*1 red onion, sliced

*1-2 garlic cloves, finely chopped

*1 teaspoon chopped garlic

*2 red bird’s eye chillies or 1-2 teaspoons
chilli flakes

*1 lemon grass stalk (didn’t have any so
used a couple of lemon grass leaves from the pot plant that’s too juvenile to
have thick stalks, combined with a kaffir lime leaf), finely chopped

“Chopped fresh coriander leaves for garnish
(wasn’t used today, as I was serving the curry with the green bean dish that
follows this post).

What
to do:

The original recipe calls for the onion,
garlic, ginger, fresh chillies, lemon grass, almonds, oil and spices to be
pureed, then stir-fried.

I’ve never liked the prospect of cleaning
out the oily mess left behind in the food processor, so prefer to the following
method:

Fry sliced onions in oil until edges brown,
then add garlic, ginger, fresh chillies. Stir fry for several minutes, then add
sweet potato chunks. Fry until sweet potato is well coated, then add spices,
including salt, pepper and almond meal. Stir fry until fragrant. Then add
water/stock and coconut cream. Also add kaffir lime leaf and lemon grass. Bring
to a boil. Then simmer for 15-20 minutes until sweet potato is cooked. Take off
fire, and if using, add lime juice and chopped coriander leaves.

This adaptation of a recipe came after we
ran out of coconut and I only found that out (as is often the case in this
household) in the middle of cooking. Fortunately, we all preferred the adapted
dish to the original, which came from Madhur
Jaffrey’s World of the East Vegetarian Cooking.

What
I used:

*500g frozen green beans

*¼ cup chopped fresh coriander leaves

*2-3 cloves of garlic, finely chopped

*1-2 fresh chillies, used both green and
red

*2 tablespoons sesame seeds

*1/2 tablespoon whole black mustard seeds

*1 teaspoon salt

*1/2 tablespoon chilli powder

*1-2 tablespoons butter with 1-2
tablespoons oil

What
I did:

Melt butter in oil. Add sesame and mustard
seeds, fry for a few seconds, then add chilli powder. Stir through the seeds,
then add frozen beans (still frozen). Fry until the beans are cooked through
but still crunchy (15-20 minutes, on high heat, uncovered). Then add garlic,
salt and fresh chillies. Fry for 5-10 minutes more. Take off heat, stir through
fresh coriander leaves and it’s ready to serve.